Welcome! We are a homeschooling family in Texas- so we've never been normal by any standards- but with the addition of our third little one, we have entered into the overwhelming and really unfun world of food allergies. Our little girl is allergic to egg white, wheat, soy, dairy, peanuts, sesame seeds, bananas, avocados, pineapples, melons, tree nuts, coconuts, flax seeds, quinoa, and sunflower seeds. This is our life as we stave off starvation and try to maintain sanity.

Whisk together milk, orange juice, coconut yogurt, egg replacer mixture, and melted Earth Balance.
In a separate bowl mix the flour blend through salt.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Fold in orange zest.
Pour into greased muffin tins and bake at 350 for 18 minutes.
Cool on wire rack.
Once cool, pour the glaze over each muffin.

3 comments:

I usually search other blogs and Pinterest and find recipes that sound good. Then I change them, combine them, modify them to make a recipe that works for us. I often combine elements of more than 1 recipe to make one that we can have. But I started out by carefully following several allergy free cookbooks. Once I was comfortable with allergy free cooking and baking, I branched out and started modifying and changing recipes that I found. I've had tons of failures but we've also found lots of new things to try!

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Our Inspiration

Baby Bee is the inspiration for our blog as our multiple allergy child. This is my space to record what we learn through research and doctor visits, our favorite recipes and cookbooks, the brands of allergy-safe foods we have discovered, and some of our challenges and frustrations. Join our journey as we work to understand food allergies and hopefully encourage others along the way.